Why Breed Akaushi?

Akaushi - A unique breed of cattle with a fundamental role within the beef cattle industry.


This unique breed of cattle was initially introduced into the United States in 1976 for their genetic ability to produce highly palatable beef containing high amounts of intramuscular fat or marbling. As we all know, marbling is one of the most important elements in determining beef quality grade in several international meat grading systems and is associated with both palatability and product consistency.

This breed of cattle could become an integral part of domestic and foreign markets for the production of palatable beef containing minimum external fat in a predictable and cost-effective manner. In addition, infusion of these genetics in a crossbreeding program will maximize heterosis and breed complementarity responses.


Therefore, Akaushi genetics is an essential component to create a biological type of animal that will perform efficiently, improve consistency, and maintain uniformity in all desirable economic parameters.


Why Twinwood Cattle Company Genetics Will Make a Difference In Your Breeding Program?


Twinwood cattle Company's commitment to produce exceptional seed stock relies on not only using superior sire and dam lines, but on its unique breeding program, which is based on functional efficiency, applied physiology, and endocrinology.  



Twinwood's Cattle Company's genetics are a direct result of the best sires and dams of the breed that can be traced back to the original foundation sire lines that came to the US in 1976 (Judo and Rueshaw) and 1994 (Hikari, Shigemaru and Tamamaru) and the world-renowned and first Fullblood Akaushi bull born on US soil in 1995, Big Al.  


  • Reproductive Performance
  • Mothering Ability
  • Milk Production
  • Growth Rate and Economy of Gain
  • High Marbling & Carcass Merit
  • Conformational Soundness
  • Breed Characteristics
  • Disposition
  • Longevity
  • Hardiness



Twinwood's unique breeding program and careful genetics analysis identifies high-performing sires and dams, allowing selection of the most appropriate mating combinations to maximize overall functional efficiency while maintaining maximum genetic diversity and a sustained rate of genetic improvement. 


Dr. Jose Antonio Elias Calles has dedicated many years of his professional life to the Akaushi breed since his early beginnings when he had the opportunity to start developing the first Fullblood Akaushi blood lines. Dr. Calles made a personal commitment to preserve the different Fullblood lines of the Akaushi breed. This mind set of dedication created a very high level of trust with the Japan Association of Akaushi Registration. His careful attention to detail, management practices, and breeding strategies lead to the creation of the "Antonio Elias Calles Award", a unprecedented honor within the Japanese beef industry. This award was part of Japan's champion female competition which was held in the Kumamoto Prefecture, Japan. Dr. Calles was invited to serve as Special Judge for the inaugural award competition and to present his award at the official award's ceremony. 



Scientific studies show that Japanese Wagyu cattle are characterized by their genetic ability to produce highly palatable beef containing high amounts of intramuscular fat or marbling (Zembayashi, 1994; Gotoh et al., 2009; Albrech et al., 2011) with higher ratios of monounsaturated to saturated fatty acids than does beef from domestic breeds (Gotoh et al., 2011).



Japanese Wagyu cattle produce high-quality meat with higher amounts of intramuscular fat or marbling compared to other domestic cattle breeds (Gotoh et al., 2009; Albrecht et al., 2001). Marbling is one of the most important factors determining meat quality, especially with reference to texture and flavor (Gotoh et al., 2014).

In addition, fatty acids in meat, especially monounsaturated fatty acids (MUFA), have been shown to influence beef palatability (Dryden and Marchello, 1970; Westerling and Hedrick, 1979) and fat softness (Perry et al., 1998).

Beef with the most desirable flavor has lower percentages of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) and higher percentages of MUFA in the carcass fat ( Dryden and Marchello, 1970; Westerling and Hedrick, 1979; Melton et al., 1982).

Also, Fatty acid composition of bovine tissues is affected to some degree by factors such as sex (Waldman et al., 1968; Clemens et al., 1973), breed (Eichhorn et al., 1986; Huerta-Leidenz et al., 1996; Perry et al., 1998), diet (Melton et al., 1982; Marmer et al., 1984; Mandell et al., 1998), and age (Leat, 1975; Huerta-Leidenz et al., 1996; Rule et al., 1997).



Beef grading standards have been established to determine meat quality grades. A quality grade is a composite evaluation of the factors that affect palatability of meat (tenderness, juiciness, and flavor). These factors include carcass maturity, firmness, texture, and color of lean, and the amount and distribution of marbling within the lean. Beef carcass quality grading is based on (1) degree of marbling and (2) degree of maturity (Dan S. Hale et al., 2013).



1. Beef Grading Colorado State University

2. United States Retail Beef Cuts

3. USDA Programs Claiming Wagyu Influence

4. Canadian Beef Merchandising Guide

5. Meat Standards Australia

6. Australian Primal and Sub-Primal Cuts

7. Japanese Beef Carcass Grading Standard

8. Japan Beef Marbling Standard 2008


Akaushi Fullblood cattle consistently produce meat that is above USDA Prime. It is healthier due to its unique fatty acid composition and it is superior in palatability attributes when compared to other domestic beef. These attributes make Akaushi beef more desirable to Western consumers than other U.S. meat.



Genetic undesirable conditions occur in all breeds of cattle and mammals and some of them are strongly associated with certain animal species or breeds of cattle. Around two hundred different genetic defects have been identified in beef cattle (Gholap, P.N., et al., 2014).

The most common inheritance pattern of a genetic variant is a simple recessive trait. Fortunately, advances in molecular genetics and commercially available DNA tests for genetic recessive gene conditions facilitate screening and diagnosis on these conditions at a very young age so potential animals with undesirable genes can be managed properly.

1. The Known Inherited Recessive Genetic Disorders of Wagyu